Ogi

As a Yoruba girl, I call it ogi. The igbos call it akamu. Some call it pap. It goes
great with akara, moin moin, fried plantain, or even puff puff. If you're not familiar
with it, then the best way to describe it is as a custard/porridge made using the raw,
fermented starch from ground white or yellow maize. The maize is soaked for a few
days, ground to a paste and sieved to remove husks. The (raw) ogi is then left to
ferment for a few more days, giving it a distinct sour taste. These days, you can buy
raw solid ogi in batches, making it easier to have your glossy, custard-like meal in a
matter of minutes. All you have to do is add hot boiling water.